Directions

1 Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.

2 Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.

3 Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.